Ingredients portion 6
Chicken egg 2 pieces
Butter 100 g
Sugar 120 g
Cocoa 20 g
Wheat flour 100 g
Baking powder 2 teaspoons
Cream 35% 300 ml
Almonds 50 g
Cherry 250 g
Sugar powder 100 g
Dark chocolate 50 g
Cooking instructions 9 hours
1 Mix the dry ingredients: flour, cocoa and baking powder.
2 Add the melted butter, stir in, then the sugar and stir again.
3 Whisk the eggs in a bowl, add to the dough, mix gently and place on a tray lined with baking paper (mine is about 30×35 cm).
4 Place the dough in a preheated oven at 180 degrees for 15-20 minutes.
5 When ready, cool the cake.
6 Take a round bowl, not large, about 1.2 l and using it as a stencil, cut a circle out of the cake and set it aside.
7 Cover the bowl itself with cling film.
8 Cut out triangles from the rest of the pastry, not only triangles but also strips and rectangles, so you can place them in a bowl to match the shape of the pastry.
9 Chop the nuts if they are whole, I bought them ready-made and finely chop the chocolate.
10 In a separate bowl, whip the cream with the icing sugar. I did a little trick here, as there wasn’t much powder, I just grinded the sugar in a coffee grinder and it was the same powder.
11 And instead of the whole amount of cream, took about 200ml of it and then added about 100-150g of unflavoured curd paste.
12 Add the nuts to the mixture, stir then the chocolate, stir again and add the cherries.
13 I had frozen cherries. I thawed them out, drained the juice.
14 Spread the mixture into the cake and cover with the cut-out circle.
15 Put in the refrigerator for 6-8 hours or overnight.
16 Just before serving, invert onto a plate, remove from the bowl and decorate. I sprinkled icing sugar and garnished with sprigs of fresh mint and cocktail cherries.
